Hilah\’s Texas Kitchen: Grapefruit Sorbet
- Author: Hilah Johnson
- Prep Time: 4 hours
- Total Time: 4 hours
- Yield: 4 1x
- 4–5 red grapefruits
- 2/3 honey
- 3/4 cup hot water
- 1/4 teaspoon orange blossom water
- 1–2 tablespoons tequila
- Wash grapefruit and zest one to get 1 tablespoon of zest. Avoid the white pith under the zest; it’s bitter.
- Juice the fruits to get 2 1/2 cups juice. Press the pulp through a sieve to get all the goodness.
- Dissolve the honey in the hot water.
- Combine juice, zest, honey-water, orange blossom water and tequila. Chill 4-8 hours.
- Once cold, freeze in ice cream maker according to directions.
- Serve right away or transfer to the freezer to firm up.